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Lista de obras de Maria Paciulli

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties

artículo científico publicado en 2017

Application of different thermal analysis techniques to characterize oxidized olive oils

Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Chestnut flour addition in commercial gluten-free bread: A shelf-life study

article

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

artículo científico publicado en 2020

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

article

Durum and soft wheat flours in sourdough and straight-dough bread-making

artículo científico publicado en 2015

Effect of different cooking methods on structure and quality of industrially frozen carrots.

artículo científico publicado en 2016

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

scientific article published on 05 September 2018

Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

scholarly article published in Food and Bioprocess Technology

Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits

artículo científico publicado en 2022

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

artículo científico publicado en 2020

Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

artículo científico publicado en 2014

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.

artículo científico publicado en 2015

Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

scientific article published on 21 July 2019

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

article

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

Physical characterization of whole and skim dried milk powders

artículo científico publicado en 2017

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids

artículo científico publicado en 2014

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

artículo científico publicado en 2014

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

artículo científico publicado en 2016

Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility

article

Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

article

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

artículo científico publicado en 2013

Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods

artículo científico publicado en 2022

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